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Month: May 2012

… Wants To Try Making English Granary-Style Bread Again

Okay, here’s my second try to make Something Like English Granary-Style Bread … or more accurately, Dark Malt Oat Meal Granary-Style Bread, right? 🙂 It was still a bit too wet, but using my silicone loaf pan, I was able to avoid making another giant chocolate cookie. Like before, it still tasted great! This time, I ate it with some beef pastrami and mustard … lovely! Will continue to experiment to try to get the recipe right … do you have any suggestions on how to make it better? Cheers!...

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… Likes Banana Walnut Bread

So, our kind neighbor gave us some fat bananas the other day … really fat bananas! Here they are next to a Pyrex measuring cup to show off their size. Have you ever seen such fat bananas before? Anyway, we’ve been wanting to eat banana bread, so I took this opportunity to bake some using these bananas. Here are the bananas after mashing them using a fork & spoon (which, incidentally, are also what I would usually use to make mashed potatoes 🙂 ). After folding them into the batter along with the walnuts, into 2 loaf pans they go … I’d used an aluminum non-stick pan as well as a silicone one which I’d just bought a couple of days ago. And after about an hour in the oven, the loaves of banana walnut bread were done. BTW, I’m using a recipe that a friend of mine shared with me oh so many centuries ago … recipes hardly ever go obsolete, eh? I think it came from a cookbook but I can’t recall what it’s title was. If the wording for this recipe matches one you have, drop me a message to let me know, okay? Banana Nut Bread Prep: 30 minutes Oven: 350 degrees F (180 degrees C) Bake: 1 hour Cool: At least 1 hour or overnight Makes: 2 loaves Ingredients 3 1/2 cups sifted all-purpose...

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… Wants To Try Making Something Like English Granary-Style Bread

So, I tried to make English Granary-Style Bread (follow the link to see the recipe at Artisan Bread In Five Minutes a Day), but I couldn’t find malted wheat flakes. So, I decided to substitute that with oatmeal instead. And I’d used coarse whole meal instead of whole wheat flour for some extra crunch :-). The barley malt powder I found was very dark … made the dough look like I was making chocolate cookies instead of bread! Here’s the list of ingredients I’d used to make enough for two 1-lb loaves: 1 3/4 cups lukewarm water 0.75+ tablespoon granulated yeast (about 10mL) 1/2 tablespoon fine salt 2 tablespoon dark malted barley powder 1/2 cup quick cooking oatmeal (Quaker) 1/2 cup whole meal 2 tablespoon vital wheat gluten ~5 cups bread flour I did not really measure 5 cups of bread flour … I’d zeroed my scale with an empty bowl, added the malt powder, oatmeal, whole meal & VWG, and then topped up with bread flour until I’d reached about 1 lb (454g). BTW, I decided to add some VWG (wasn’t called for in the original recipe) as I was afraid there wouldn’t be enough gluten to get a nice hole structure in the bread. When I’d mixed everything together, I felt that the dough was too wet and not elastic enough. So I’d stirred in about another...

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… Wants to Share My Roast Chicken Recipe

This is my favorite, basic recipe for no-fuss whole roasted chicken, which I’d adapted from a few roast turkey recipes … yeah, that’s not a typo … it is indeed based on roast turkey recipes. 🙂 I call it basic as the chicken is simply seasoned with salt & pepper. What makes this a great recipe is that it is very versatile … to shake things up, you can use any seasoning or marinade you’d want instead of just salt & pepper. If using a marinade and you want the meat to soak up the flavors of the marinade, let the chicken marinate in the fridge overnight. But for a quicker prep, just season the chicken (with your choice of herbs, spices, seasonings, oils and/or liquids) and let it sit at room temperature for half an hour before popping it in the oven. Or just go with the simple salt & pepper. Roast Chicken with Pan Gravy Adapted from Roast Turkey with Pan Gravy recipes in Better Homes & Gardens New Cookbook 14th Edition page 478, The Professional Chef 8th Edition page 559, Betty Crocker Cookbook 2005 page 410 Prep: 15 min Roast (Fan-Assisted): 1 hr for 2 lb/1 kg whole chicken Oven: 355°F (180°C) Stand: 15-20 min Serves: 4 Ingredients 2 lb chicken (1 kg) 1 tsp salt 0.5 tsp black pepper, freshly ground 1 red onion, quartered...

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… Wants Homemade Chocolate Chip Cookies

My significant other & our daughter wanted me to make them some cookies. So, I took out my Better Homes and Gardens New Cook Book (one of my favorite go-to cookbooks for recipes) and my daughter & I tried our hands at making Chocolate Chip Cookies. Not too bad for a first try, eh? My daughter couldn’t resist nibbling away on these chocolatey munchies even after a full dinner. Yeah, I know that the cookies are not so healthy, but we hardly ever eat cookies. So having them once in a while is okay. Here’s the recipe we’d used: Chocolate Chip Cookies From Better Homes and Gardens New Cook Book 14th Edition, page 244 Prep: 40 minutes Bake: 8 minutes per batch Oven: 375 degrees Fahrenheit Makes: 60 cookies – 3/4 cup butter, softened (173g, I’d used unsalted butter that I’d cut into small pieces to hasten the softening … see the picture below) – 1/4 cup shortening (didn’t have any, so added additional 58g unsalted butter) – 1 cup packed brown sugar – 1/2 cup granulated sugar – 3/4 teaspoon baking soda (didn’t have any, so had used 1 teaspoon baking powder instead) – 1/2 teaspoon salt – 2 eggs – 1 teaspoon vanilla – 2 1/2 cups all-purpose flour – 1 12-ounce package (2 cups) semisweet chocolate pieces (I’d used Hershey’s Semi-Sweet Chocolate Chips) – 1 1/2...

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